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Chicken Salad with Mango & Cashews

  • 10 min
  • Easy
  • 10
  • Chicken breast meat, cooked, pulled -- 25 oz.
  • Mango, ripe, batonnet or diced -- 1 cup
  • Jicama, batonnet or diced -- 5 oz.
  • Red onion, julienne -- 0.25 cup
  • Cashew nut, unsalted, chopped -- 4 oz.
  • Scallions, thin sliced -- 3 tbsp.
  • Chili pepper, Jalapeño, julienne -- 2 tbsp.
  • Minor's Ancho Flavor Concentrate Gluten Free 6 x 14.4 ounces -- 2 tbsp.
  • Lime juice, fresh -- 4 fl.oz.
  • Raisins --1 cup
  • Water -- 8 fl.oz.
  • Bread, pita, whole-wheat -- 20 oz.
  • Lettuce, large leaf -- 20 oz.
Preparation
1
In a large mixing bowl combine chicken, mango, jicama, onion, cashews, scallions and jalapeño.
2
In a blender puree Minor’s Ancho Signature Flavor Concentrate, lime juice, raisinss, and water.
3
Toss dressing with chicken and jicama salad until well combined.
4
Serve chilled salad with 1 whole wheat pita and 2 oz. mixed greens.
Components